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Slow Cooker Thai Curry Low Carb Nuts
These slow cooker Thai curry nuts make a great low carb snack. Only a few ingredients needed to make these spicy, flavorful nuts.
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 514 kcal
Author Denise Wright (MyLifeCookbook.com)
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4
cups
raw nuts, I used walnuts, pecans, hazelnuts and almonds
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¼
cup
coconut oil
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1
tablespoon
curry paste, (Mae Ploy or Thai Kitchen)
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1
tablespoon
Swerve sweetener, can use coconut sugar, brown or white sugar
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½
teaspoon
salt
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Turn your slow cooker on high and add the coconut oil
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When it has melted, add the curry paste, sugar and salt. Mix well to dissolve the paste.
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Add the nuts and stir to coat them well.
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Put on the lid and cook on high for 1-2 hours. Stir in between if you can.
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After an hour, check to see if any of the nuts are burning. If so take out. Mine were done in 1 ½ hours.
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Place on a cookie sheet and let dry and cool.
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Store in a sealed container.
Nutrition for ½ cup:
514 cals / 48g fat / 14.8g carbs / 9.7g fiber / 11.6 g protein = 5.1g net carbs